Char Siu Bao (BBQ Pork buns)

As promised, here is the recipe for the BBQ pork version of my Steamed Pork Buns (this recipe uses exactly the same dough).

Ingredients

Dough

• 2 3/4 C standard flour
• 5 1/2 tsp baking powder
• 1/2 C sugar
• 200 mL milk
• 1 Tbs oil

Filling

• 1 tsp oil
• 2 cloves garlic chopped
• 1 small onion finely chopped
• 2 1/2 tsp of ginger powder
• 200g bbq pork chopped
• 1 1/2 Tbs standard flour
• 2 Tbsp dark soy sauce
• couple dashes sesame oil
• 1 Tbs oyster sauce
• 1 Tbs sugar
• 125 mL water

Method

Heat the oil in a wok or frying pan and fry the garlic and onion until fragrant and browned, add ginger and fry for another minute.

Take pan off the heat, and empty contents into a bowl with the bbq pork.

Sprinkle on the flour and mix in well

Add the soy, sesame oil and oyster sauce and mix to combine

Mix in the sugar and water.

Put filling mixture back in pan and return to a low heat, stirring and cooking until thickened.

Allow the mixture to cool then refrigerate until the mixture has become very thick (overnight is best, but you can use it as soon as the dough is ready).

Make the dough.

Sift flour, baking powder, and sugar into a bowl.

Stir in milk to form a dough.

Turn onto a floured board and knead for 2 minutes.

Add the oil to the dough and knead for another 3 minutes until smooth.

Cover and let rise for half an hour.

Divide dough into 4 pieces.

Roll each piece into a log and cut into 6 pieces.

Flatten a piece of dough with the palm of your hand to form a circle about 10cm in diameter.

Put a tablespoon of filling into the middle.

Place bun on a square of baking paper and arrange in a steamer (4 will fit in an 8 inch steamer).

Steam for 17 minutes above rapidly boiling water with a tablespoon of vinegar added (the vinegar helps the bun appear whiter).

Serve hot. Buns can also be frozen and reheated in the microwave for 2 minutes on high or re-steamed for about 10 minutes.